KR960010610B1 - Process for preparing a cracker(gang jung)by employing an ultrating powder of glutinous rice - Google Patents

Abstract

The process for preparing a cracker called Gang-jung comprises the steps of (1) drying sticky rice at 30-50 deg.C to 6-8% water content, (2) grinding with one of pin mill, jet mill, roll mill or impact mill to 0.5-20 micron size, (3) discarding protein particles by Turboplex classifier, (4) kneading the remaining starch particles and shaping, (5) drying at 30-50 deg.C for 5-24 hours to 5-20% water content and (6) frying at 110 deg.C and again at 180 deg.C for 10 seconds. This process saves the soaking process and prevents spoilling.

Description

Manufacturing method of Gangjeong (Fructose) using ultra-fine glutinous rice powder

FIG. 1 is a diagram schematically showing a process for preparing Gangjeong using ultra-fine glutinous rice powder of the present invention.

The present invention relates to a method for producing a novel Gangjeong (Fructose) using ultra-fine glutinous rice powder. More specifically, the present invention relates to a method for producing a steel tablet simply and economically using ultrafine crushed glutinous rice by classifying high-molecular powder fraction.

Gangjeong is Korea's traditional glutinous rice processed food, also called Yukwa or crab, and is a unique food used for traditional rituals such as rites, weddings, and big and small banquets. The traditional manufacturing method of these steel tablets consists of immersion, grinding, steaming, stirring, agitating, drying, and frying. Among these, the immersion process takes about 7 days in summer and 14 days in winter. The shortening of the immersion time has emerged as an urgent task in terms of simplification and cost reduction of the steel well manufacturing process.

On the other hand, as the microorganisms proliferate through the soaking process, the acidity is increased (pH is lowered), and the protein, fat and ash content of the glutinous rice are reduced, and the solubility of the protein is increased by the action of the microorganisms during soaking, so the protein of the glutinous rice is increased. Decreases significantly. In addition, the starch is partially hydrolyzed by the enzyme produced by the microorganism, thereby transforming it into a structure suitable for the preparation of steel tablets.

After all, the main object of the present invention is to prepare a simple and economical method of producing a steel tablet (milk), which can achieve the same effect by omitting such a soaking process using a high-molecular fraction fractionated by ultra-fine grinding of glutinous rice. To provide.

In addition, the present invention provides the aforementioned high powder fraction.

Hereinafter, the present invention will be described in more detail.

The inventors of the present invention, after the ultra-fine grinding of the dried glutinous rice to separate the starch particles and protein particles in the glutinous rice, by employing an air flow classification method using the difference in particle size and density, to separate and remove the high protein fraction and to remove the high-protein fraction The present invention finds that by obtaining only bay, it is possible to produce a raw material suitable for the production of steel tablets by reducing the protein content, which is the purpose of the traditional dipping process, and inducing suitable starch damage during ultrafine grinding, thereby giving a suitable structure for the preparation of steel tablets. It was completed.

In the present invention, the recovered high-molecular fraction is mixed with an appropriate amount of water, and then heated and gelatinized to prepare a steel tablet as stirring, pulp molding, drying and frying. Specific manufacturing method of the present invention is shown in Figure 1, which will be described in detail according to the process as follows.

Step 1: Ultrafine Grinding of Glutinous Rice and Airflow Classification of Ultrafine Powder

Dry glutinous rice is ground to a fine size of 0.5 to 20 μm using a pin mill, jet mill, roll mill, or impact mill. Ultrafine crushed glutinous rice powder is classified using air flow classifier (Turboplex Classifier, 50ATP, Alpine Co., Germany) at a classifier wheel speed of 21,000 to 15,000 rpm to remove fine protein fractions, which are fine fractions. A coarse fraction with a particle size of 5-20 μm, that is, a high powder fraction, is recovered. At this time, in order to facilitate ultrafine grinding, the glutinous rice may be dried to a level of 6 to 8% of water at 30 to 50 ° C., preliminarily pulverized and then finely ground. The results of the component analysis of the recovered fractions according to the classification wheel speed are shown in Table 1 below.

As shown in Table 1, proteins, lipids, and ash are recovered in unfractionated fractions (classification wheel speed: 20,000 rpm or more) at high classification wheel speed, and starch is recovered in crude fractions (classification wheel speed: 20,000 rpm or less). .

Fraction yield and starch damage according to the classification wheel speed is shown in Table 2 below.

As shown in Table 2, unfractionated fractions with a classification wheel speed of 20,000 rpm or more showed a yield of 30.7%, and crude fractions with a fraction of 20,000 rpm or less showed a yield of 69.3%, and starch damage tended to increase as the classification wheel speed was increased. Indicated. On the other hand, the line damage showed similar values at the classification wheel speed of 15,000 rpm or less, compared to 34.79% of conventional manufacturing by soaking for 7 days, and high starch damage at 60.84% at the classification wheel speed of 20,000 rpm or more. It was.

Second Process: Gelatinization and Pruning of High Powder Fractions

Water is added to the high powder fraction to add water content of 40 to 50%, and then kneaded and cooked or steamed for 15 minutes in a rice cake maker (Shinil Automatic Rice Cake Mill, SCM-3607, Shinil Industries). Luxurious high-powder fractions are 5 to 20 using conventional methods or rice cake makers (Shinil Automatic Rice Cake Mill, SCM-3607, Shinil Industries) to uniformly disperse the bubbles, soften the tissues, and swell well when fried. Do it for a minute.

3rd process: shaping and drying

After the dough is finished, the dough is pushed to a wooden rod to form a thickness of 1 to 3 mm, more preferably about 2 mm, and then cut to a size of 5 × 20 mm to 15 × 30 mm, more preferably about 10 × 25 mm to form a puddle. Then, it is dried for 5 to 24 hours in a dryer of 30 to 50 ℃ so that the moisture content is 15 to 20%. The dried pupa is placed in a plastic bag or airtight container until frying and left for 12 to 24 hours to reach equilibrium.

4th step: manufacturing of fried and finished products

The dried bandages are pre-fried in a frying tank of about 110 ° C. to about twice the size, and then fried in a frying tank of about 180 ° C. for 10 seconds so that they are completely submerged in oil. .

When the steel tablets are manufactured using the ultra-fine grinding / air flow classification method of the present invention, the immersion process of the traditional manufacturing method, which takes 7 to 14 days, can be completely omitted, greatly simplifying the manufacturing process, The time can be drastically shortened from 10-20 days to 2-3 days.

Hereinafter, the present invention will be described in more detail with reference to Examples.

These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not limited to these examples according to the gist of the present invention.

Example 1

The milled glutinous rice is ground using a impact mill (ZPS Circoplex classifier mill, Alpine Co., Germany) at a beater speed of 20,000 rpm and a classifying wheel speed of 10,000 rpm. An air supply (50ATP Turbopl ex Classifier, Alpine Co., Germany) was used to classify at a classification wheel speed of 20,000 to 22,600 rpm to recover the coarse fraction of the high fibrils (yield 81.8 to 84.8%). In this case, the yield of the fraction according to the classification wheel speed is shown in Table 3, and the general components are shown in Table 4 below.

Water was added to the recovered high-molecular fraction so that the water content was 45%, and the mixture was mixed lightly. The mixture was cooked for 15 minutes and rinsed for 10 minutes to form bubbles evenly. Thereafter, using a roller or a straw, it is formed into a plate having a thickness of 2 to 3 mm, cut into a rod having a thickness of 2 to 3 mm or a square of 20 × 20 mm, and then dried for 24 hours using a cold air at 30 ° C. After preliminary frying to a size of about 2 times in a frying tank at ℃, and then fried in a frying tank at about 180 ℃ for about 10 seconds completely soaked in oil to prepare a jeongjeong.

Example 2

To facilitate grinding, the milled glutinous rice is dried to a water content of 5 to 8%, pulverized to a size of 2 to 3 mm using a roll mill, and then using a jetted mill (fluidized oppose d bed jet mill). After grinding at 7,500 rpm, a classifying whell speed was used to recover a coarse fraction, a high-molecular fraction (yield 84.2%). A steel tablet was prepared in the same manner as in Example 1, except that the recovered high powder fraction was used.

Example 3

Glutinous rice is ground to 12,500 to 20,000rpm using a pin mill, and then classified using a jet classifier (Turboplex Classifier, 50ATP, Alpine Co., Germany) at a classification wheel speed of 22,000rpm. Fractions were recovered. A steel tablet was prepared in the same manner as in Example 1, except that the recovered high powder fraction was used.

Example 4

The properties of the steel tablets produced by the production method according to the present invention were compared with the quality of the steel tablets produced through a 7-day soaking step by the conventional manufacturing method. The results are shown in Table 5 below, and the sensory test results are shown in Table 6 below.

*: Numbers marked with the same letter in the same column are not significant at 5% level.

*: 9-point method (very good: 9 points, normal: 5 points, very bad: 1 point)

Numbers marked with the same letter in the same column are not significant at the 5% level.

As shown in Table 5, the swelling ratio decreased as the classification wheel speed increased, showing 25.63 in the case of gangjeong by the traditional manufacturing method, but 36.64 below the classification wheel speed of 15,000 rpm, manufactured by the traditional manufacturing method. It showed a higher expansion rate than. On the other hand, the classification wheel speed of 15,000 to 20,000 rpm was 27.54, which is not significantly different from the conventional method. The crushability and the average hardness were below the same level as the steel crystals manufactured by the traditional manufacturing method at the classification wheel speed of 20,000 rpm or less, and the number of bubbles per section was the same as the steel crystals produced by the traditional manufacturing method.

In addition, as a result of sensory test of the manufactured steel tablets according to the classification wheel speed, as shown in Table 6, the steel tablets made of fractions less than the classification wheel speed 20,000rpm has the same appearance, texture and palatability as the steel tablets manufactured by the traditional manufacturing method It was confirmed that the steel tablets produced by the method according to the present invention can replace the steel tablets produced by the traditional manufacturing method.

As described and demonstrated in detail above, if the steel tablets are prepared using the high-molecular fraction prepared by the ultra-fine pulverization / air flow classification method of the present invention as a raw material, it is prepared by completely omitting the soaking process of the conventional manufacturing method that takes a long time. The process can be greatly simplified and the time required for manufacturing can be significantly reduced.

Claims (3)

i) a step of recovering a high powder fraction having a particle size of 5 to 20 µm by ultra-pulverizing and preliminarily classifying glutinous rice dried at 30 to 50 ° C. at a water content of 6 to 8% and classifying airflow; ii) gelatinization and washing by adding water to the electric high-molecular fraction; iii) a step of cutting the electro-fried dough to shape a bandage and drying at 30 to 50 ° C. for 5 to 24 hours so that the water content is 5 to 20%; And iv) pre-frying the electrically dried bandage at about 110 ° C. and frying in oil at about 180 ° C. for about 10 seconds. The method of claim 1, wherein the dried glutinous rice is characterized in that the ultrafine grinding to a size of 0.5 to 20㎛ using a mill. 4. The method of claim 3 wherein the mill is selected from the group consisting of pin mills, jet mills, roll mills, and impact mills. .